Meatless Monday: Dark gazpacho with sesame and rice wine vinegar

This Asian-style gazpacho takes a lot of cues from the traditional chilled soup, and I really loved the depth that toasting the bread and sesame seeds added to the flavor. With that in mind, I served this soup with sourdough bread toasts.

2 pounds tomatoes

1 medium cucumber

1/4 cup cilantro

2 thick slices of sourdough bread, toasted to golden-brown

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 cup water

pepper, to taste

3 scallions, finely chopped, for garnish

toasted sesame seeds, for garnish

Combine the tomatoes, cucumber, cilantro, toasted bread, sesame oil, soy sauce and rice vinegar in the bowl of a food processor. Blend until smooth. Add up to a cup of water until the desired consistency is achieved. Twist a few grinds of fresh black pepper, and blend once more. Taste, and adjust seasonings as you see fit.

Serve chilled in bowls, and garnish with chopped scallions and toasted sesame seeds.